Chocolate Raspberry Cheesecake (Low Carb + Low Fat)

A Crustless Chocolate Raspberry Cheesecake that happens to be only 89 calories per slice! Low carb, low fat, low in WW points, but ridiculously high and rich on the flavour scale. It’s happening right now to save us on the weekend! For those moments when you’re craving a chocolate hit, this cheesecake hits the spot. It hits ALL the cravings. It distresses. It calms your nerves. It relaxes you, yet fills you with a deep sense of gratification.

BUT. This isn’t just your ordinary, every day, chocolate cheesecake. No, this is full of bursts of fresh raspberries inside with every mouthful. A cheesecake that’s creamy, rich and fluffy, without any of the guilt or calories!

With all of the site issues we’ve been having with Cafe Delites, and the stress of moving host providers, this cheesecake has been sitting in my ‘to-post’ folder for over a week now, waiting for traffic to die down just a little so I could post! I never thought I’d be praying for lower traffic. I mean, who does that?

I just wanted this cheesecake up already! Plus the other 12 recipes waiting in-line, not-so-patiently.

To calm down my nerves and prevent any more grey hairs or stress-induced injuries, I made it three more times, to soak every bit of my emotions into it, while sitting at my desk watching and waiting for that quick little fall to upload my images. And finally, here we are.

A million apologies if you have had issues jumping on a recipe. These issues will not exist next week! Can I get an AMEN? Or a shot of tequila even? Or maybe just another whole cheesecake to myself. That would do it.

After playing around with that recipe, this cheesecake is creamier, lighter and fluffier. To keep this chocolate raspberry cheesecake low carb, the option is there to use a natural granulated sweetener that measures cup for cup with sugar, however, you can use normal sugar if you wish.

I have a large variety of followers and readers on Cafe Delites: some watching their sugar intake, some not caring about sugar and focused more on calories or fat, and some who don’t really care and just want a good recipe! Whichever category you fall into, I like to think I can cater for everyone. That’s what the options are for in the recipe — if you need them, they’re in there!

The option to drizzle chocolate over the top is completely up to you. It’s not necessary, as you can see here ↑↓ because it’s rich enough already. Especially if wanting to keep the calorie count down.

But this is Cafe Delites after all, and nothing gets done half measured. Life is too short hold back on what you love, and over here we all love chocolate. And that’s enough Oprah moments from me!

Ridiculously creamy. Do you see it?

And those raspberries inside each slice? Is it bad that I didn’t stop at one slice? No, right?

Crustless Chocolate Raspberry Cheesecake that is rich in flavour BUT low in carbs, fat and only 89 calories per slice! A guilt-free chocolate pleasure!Weight Watchers Smart Points: 4 per slice (out of 16 slices) or 5 per slice (out of 12 slices)

Preheat oven to 280°F | 140°C. Pour boiling water halfway up the sides of a large, deep baking dish and arrange dish on the lowest rack in the oven (this helps keep the moisture in the oven and prevent the cheesecake from developing deep cracks and drying out). Grease and line an 8-inch round springform cake tin. Set aside.

Combine the cream cheese, yogurt and sweetener (or sugar) in a bowl. Beat on low speed until smooth and combined. Fold the cocoa powder through until incorporated into the cream cheese mixture. Add in the eggs and beat again until smooth, for about 1 minute.

Add 3/4 cup of the raspberries and one third of the chocolate chips, and gently fold them through.

Pour into prepared cake tin; top with the remaining chocolate chips and bake for 40-50 minutes on the middle rack in your oven, until just set in the centre (it will still have a little wobble in the centre). Turn oven off and leave the cheesecake inside, with the oven door slightly ajar, to cool slowly for about 1 hour.

Once cooled, place on a wire rack to cool completely before covering and placing in the refrigerator to chill for 5-6 hours or overnight.

When ready to serve, top with the remaining fresh raspberries and drizzle with melted chocolate (optional).

Reader Interactions

Comments

You have a lovely website. This may be an odd question, but do you think one could prepare this particular cheesecake in muffin format? Instead of 16 servings, divide mixture into twelve single servings? If so, could you offer any advice on baking time? Thanks, in advance, for your thoughts.

Hi Judi, I can’t say as I haven’t tried with strawberries. I’d imagine they may give off a bit of liquid during baking and alter the texture of the cheesecakes, but you can definitely try it and see how you go?

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HEY Good Food Lovers! It’s nice to see you!

Welcome! My name is Karina and this is my internet kitchen hang-out where I cook, bake, take too many pictures and find something useful to say. A self-confessed balancedfoodie sharing waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …